Origin: Colombia Region: Colombia Antioquia, Farm: Santa Barbara Farmer: Pedro Echevarría Altitude: 1650 m Varietal: Arabica Processing: washed Grade: Specialty Cup profile: excellent aroma, cocoa coffee with sweet and floral notes, full-bodied and medium acidity. The story goes back to the early twentieth century, when Don Alejandro Ángel became the first Colombian mayor to export coffee. In those days, when Colombian coffee had no reputation, he tried to convince European and American traders of the quality of his arabica coffee. He succeeded beyond the imagination of his contemporaries and became the largest Colombian coffee exporter of his time. Later, Pedro Echevarría became the husband of one of Don Alejandro's daughters, and three decades ago he ventured into coffee farming. He understood that the most important step was to choose the region where to grow coffee, and after much deliberation he decided on Santa Bárbara, a small county in the state of Antioquia. Santa Bárbara offered land of varying quality, microclimate, volcanic soil and perfect altitude. Mr Echevarría started with a modest farm and over the years has steadily increased production capacity. The main farm, Santa Bárbara, now covers 350 hectares. Today, Mr Echevarría runs the company with his three sons, Nicolás, Camilo and Pedro Miguel, and 1,000 workers dedicated to coffee growing. We are talking about a coffee produced in the northern Colombian department of Antioquia. The farm where this coffee comes from belongs to Santa Bárbara State Coffee, a family business that produces and exports. Santa Bárbara has its own plant and warehouse where the coffee is processed before export. Traceable and high quality coffee thanks to production control, and we can't ignore the fact that Santa Bárbara State Coffee has full control from the coffee plant to the port. Santa Barbara has a great combination of volcanic soils, high altitude and an incredible microclimate. With a growing altitude of 1650 meters, this high altitude allows the coffee to mature longer, resulting in denser and richer beans. This altitude is reinforced by the specific microclimate created by the Cauca river valley. The warmth of the valley protects the coffee from the cold Andean nights, allowing coffee to be grown at higher altitudes. Selective harvesting is the most complex part of producing good cup quality coffee, so only fully ripe beans are harvested here. This philosophy has produced high quality results. During the fermentation process, the pH and temperature of the tanks are measured to control and guarantee the result. And not to be overlooked are our more than 40 experiments with different fermentation techniques, thanks to which a new technique is implemented that combines two fermentation processes, one before pulping and the other after. The result is a coffee rich in sweet flavours.